Sticky Chinese Lemon Chicken
User Reviews
4.6
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
594 kcal
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Course
Main Course
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Cuisine
Asian
Sticky Chinese Lemon Chicken
Description
Sticky Chinese Lemon Chicken uses chicken tenderloin pieces that are first marinated in a mix of egg, soy sauce, and white cooking wine or broth to infuse flavor and moisture. These pieces are then coated in corn starch and cooked in vegetable oil until golden brown, creating a slightly crispy exterior. The pan sauce is prepared by combining chicken broth, soy sauce, fresh lemon juice, garlic, sugar, honey, and salt and boiling to blend the flavors. A mixture of chicken broth and corn starch is added to thicken the sauce to a glossy consistency that sticks to the chicken.
The final dish offers a balance of bright lemon acidity with subtle sweetness from honey and sugar along with the savory elements of soy sauce and garlic. The texture contrasts between the tender chicken inside and lightly crispy coating. It is commonly served over steamed white rice, brown rice, or fried rice to complement the sticky sauce and provide a filling accompaniment.
Marinating the chicken for at least 30 minutes improves flavor infusion, though the time can be shortened to 5-10 minutes when pressed for time. Using fresh lemon juice helps keep the sauce bright and vibrant. The recipe provides a practical way to achieve a popular takeout-style lemon chicken with a homemade sauce and balanced textures suited for home cooking.
Ingredients
- 1-2 pounds chicken tenderloin
- 2 egg
- 2 tablespoons soy sauce
- ¼ cup white cooking wine or chicken broth
- ⅓ cup corn starch
- ½ cup vegetable oil or canola oil
Sauce
- 1 cup chicken broth
- ⅓ cup soy sauce
- lemon about 4 tablespoons, juice of 2
- 2 teaspoons garlic minced
- ¼ cup sugar
- 4 tablespoons honey
- ½ teaspoon salt or to taste
- 4 tablespoons chicken broth or water, cold
- 3 tablespoons corn starch
- green onion for garnish, thinly sliced
- sesame seed for garnish, thinly sliced
- white rice https://www.lecremedelacrumb.com/best-fried-rice/, or brown or fried rice, cooked, for serving
Instructions
- Chop chicken into 1 inch pieces. Whisk together eggs, soy sauce, and cooking wine or broth. Add chicken and stir to combine. Cover and chill for 30 minutes. (see note)
- Transfer chicken pieces to a large ziplock bag and discard marinade. Add corn starch to bag, seal, and shake to coat chicken completely in the corn starch.
- Add oil to a large pan or skillet and bring to medium-high heat. Transfer chicken to pan, trying to arrange pieces so they aren't piled on top of each other. Cook for 3-4 minutes, then turn the chicken pieces and cook another 3-4 minutes until golden brown.
- Use a slotted spoon to transfer chicken to a paper-towel lined plate. Discard any excess oil in the pan and use a paper towel to wipe it out.
- Add broth, soy sauce, lemon juice, garlic, sugar, honey, and salt to pan and whisk to combine. Bring to a boil over medium-high heat.
- In a small bowl whisk together broth (or water) and corn starch until dissolved. Add to boiling sauce, then reduce heat to medium-low and stir until thickened.
- Transfer chicken to pan and stir 2-3 minutes until hot throughout. Garnish with sesame seeds and sliced green onions and serve over cooked rice.
Notes
- Marinate the chicken for a minimum of 30 minutes to enhance flavor, but when short on time, 5 to 10 minutes is acceptable.
- Use fresh lemon juice for a brighter, fresher sauce.
- Serve immediately over cooked rice to enjoy the crisp texture of the chicken before it softens.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 594 kcal
% Daily Value*
| Calories | 594kcal | 30% |
| Carbohydrates | 47g | 16% |
| Protein | 30g | 60% |
| Fat | 32g | 49% |
| Saturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 154mg | 51% |
| Sodium | 2254mg | 94% |
| Potassium | 575mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 154IU | 3% |
| Vitamin C | 6mg | 7% |
| Calcium | 32mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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